Cooking SVÍČKOVÁ, comparing life from Australia to Czech Republic (czech subtitles)

Prepare the beef sirloin by trimming excess fat and tying it with kitchen twine.

Heat butter in a large pot over medium heat until melted.

Sear the beef on all sides until browned, about 5-7 minutes total.

Remove the beef and set aside. Add chopped onions, carrots, and celery to the pot.

Sauté the vegetables until softened, about 5-6 minutes.

Add bay leaves, thyme, black peppercorns, and vinegar to the pot.

Return the beef to the pot and add enough water to cover it.

Bring to a boil, then reduce heat to low and simmer for 2-3 hours until tender.

Remove the beef and strain the broth, discarding the solids.

In a separate saucepan, melt butter and whisk in flour to create a roux.

Gradually add the strained broth to the roux, whisking until smooth.

Stir in heavy cream, sugar, lemon juice, and salt to taste.

Slice the beef and serve with the creamy sauce poured over it.

Garnish with chopped parsley and serve with cooked dumplings.

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